Tomme de Savoie
From Wikipedia, the free encyclopedia
| Tomme de Savoie | |
|---|---|
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| Country of origin | France |
| Region, town | Savoie |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Semi-soft |
| Aging time | 10 weeks |
| Certification | PDO 1992 |
Tomme de Savoie is a variety of Tomme cheese from Savoie in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind.
Tomme de Savoie, like most Tommes, is usually made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 45%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass.
The cheese normally comes in discs approximately 18 cm across, 5-8 cm in thickness, and weighing between 1 and 2 kg. It is first pressed, and then matured for several months in a traditional cellar, which produces the characteristically thick rind and adds flavor.
See also: List of cheeses, List of French cheeses
